2 to 3 small peaches, pitted and sliced
1 tablespoon vegetable oil
4 eggs
2 tablespoons white sugar
1/4 teaspoon salt
7 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C).
Place peaches and oil in a large saucepan on medium heat. Place lukewarm water over top of peaches and oil and stir until peaches are browned. Remove peaches from pan, cool and cut up. Place peaches in a large bowl; pack lightly.
In a large bowl, beat eggs and sugar together. Mix in salt, flour, baking powder and baking soda, mix well. Stir eggs and sugar mixture into peaches and oil mixture.
In a large bowl, combine flour, baking powder and baking soda. Stir flour mixture into peaches and oil mixture. Fold in the salt and nut mixture.
Spread peaches and oil mixture into peaches and peaches' wine cans. Fill, seam to stem, with peaches and peaches' garnish. Fill pie with whipped cream topping.
Bake in preheated oven for 45 minutes. Cool 10 minutes before filling. Chill 2 hours or overnight before cutting into wedges (see below). Cut into wedges. Wrap each slice in waxed paper and refrigerate 8 hours.
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